There’s no chilling of the dough or any delays in this recipe. These vegan oatmeal raisin cookies are super quick and easy. Let the cookies cool and firm up directly on the tray.The tops will be golden brown and the edges will be firm, but the cookies will still be very soft in the middle. Place into the oven and bake at 350☏ for 12 minutes.Roll the cookie dough into balls and place them evenly onto a parchment lined baking tray.Add raisins and chopped walnuts and mix in. Your dough should be very thick but you should be able to roll it into a ball and have it stick together perfectly at this stage. Add the dry ingredients in with the wet and mix with a spoon into a crumbly cookie dough.In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.Add maple syrup, molasses and vanilla extract and mix in.Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. Soy milk – can be replaced with any non-dairy milk.Molasses – you can really use any molasses here since it’s only a small amount.Maple syrup – can be switched for golden syrup or agave nectar or any syrup you may have on hand.Walnuts – these are optional but highly recommended.Dessicated coconut – is also called finely shredded coconut.They are just too big to go easily into the cookie dough and even when the cookies were baking, it was like these giant raisins were just falling out of the cookies onto the baking tray! So don’t use jumbo raisins! You want the nice and small seedless variety. When I first tested these cookies, I could only find jumbo raisins in the store, and they did not work out well at all. Raisins – should be small and seedless. Ingredients For Oatmeal Raisin Cookies: Ingredient Notes You’ll also love our vegan anzac biscuits, vegan cowboy cookies and vegan oatmeal cranberry cookies. You just use a small amount but nonetheless you will notice the difference in flavor, and that blends so well with the cinnamon and brown sugar, and raisins of course. What sets these oatmeal cookies apart from other oatmeal cookie recipes is well, raisins of course, but also the addition of molasses. If you have, then you know how good they are and how good this one is going to be too! Have you tried our simple vegan oatmeal cookies, vegan oatmeal chocolate chip cookies or vegan peanut butter oatmeal cookies yet? We’ve already done a bunch of oatmeal cookie recipes on this blog but there is always space for more. I’m not a massive fan of raisins, in that you won’t generally find me eating a handful of raisins ever, but I’ll eat them when they come mixed up with salted peanuts or when they’re in a dessert (like this vegan tiffin, then they’re awesome!).Īnd in these cookies, they are so good and mix in so well with the other flavors, it will pretty much make a raisin convert out of anyone. These vegan oatmeal raisin cookies are so good, you’ll love them even if you don’t love raisins. There is always time for another vegan oatmeal cookie recipe. These vegan oatmeal raisin cookies are crisp on the outside, soft and chewy on the inside, rich and delicious with a hint of molasses.
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